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Development of products with Shiitake mushroom: chemical, physical and sensory characterization

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Academic year: 2021

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Figure 1: Rissoles in deep frying (left) and finalized (right)
Figure 2: Pies under oven cooking (left) and finalized (right)
Figure 3: Example of a texture profile analysis obtained for the rissoles
Figure 4: Colour coordinates for the rissoles and pies separated by sample and calculated as a whole
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